Peach Cheesecake Rolls (Print Version)
# Ingredients:
01 -
12 egg roll wraps.
02 -
2 cups of diced peaches (either fresh and peeled, or use drained canned peaches).
03 -
8 oz of cream cheese, softened.
04 -
1/4 cup of white sugar for the peach mix.
05 -
1 tablespoon of corn starch.
06 -
1 teaspoon of cinnamon for peach mix.
07 -
1 tablespoon of lemon juice.
08 -
1/4 cup of white sugar for the cream cheese mix.
09 -
1 teaspoon of vanilla for flavoring.
10 -
1 beaten egg for sealing the wrappers.
11 -
Vegetable or canola oil (used to fry).
12 -
1/2 cup of white sugar for rolling the fried rolls.
13 -
1 teaspoon of cinnamon to mix with the sugar for coating.
14 -
1/2 cup of powdered sugar for glazing.
15 -
2-3 tablespoons of milk for thinning the glaze.
16 -
1 teaspoon of vanilla for the drizzle.
# Instructions:
01 -
In a medium pan, toss together peaches, 1/4 cup sugar, corn starch, cinnamon, and lemon juice. Keep stirring over medium heat until it thickens. Let it cool down when done.
02 -
In a different bowl, whip the cream cheese and sugar (1/4 cup) together until creamy. Mix in the vanilla to complete it.
03 -
Place one wrap flat, then drop a spoonful each of peach and cream cheese mixtures into the center.
04 -
Fold over the bottom corner, tuck the sides in next, and roll it up snugly. Seal the edge with some beaten egg.
05 -
Heat oil in a pot or fryer to around 350°F (175°C), then fry rolls in small batches for about 2-3 minutes on each side, until crispy and golden. Put them on paper towels to drain the extra oil.
06 -
While warm, roll the fried rolls in a mix of 1/2 cup sugar and 1 teaspoon cinnamon for extra goodness, if you like.
07 -
Combine powdered sugar, milk, and vanilla in a bowl until smooth. Drizzle it on the rolls or serve it as a dip.
# Notes:
01 -
These crispy egg rolls mix the tangy sweetness of peach cobbler with the creamy goodness of cheesecake. Delicious and fun to make!